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Quinoa & Fresh Vegetable Salad Recipe: A Nutritious Side Dish

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Ingredients

Adjust Servings:
1/2 cup quinoa
1 cup vegetable stock, or chicken stock if you prefer
3/4 cup garbanzo beans, raw, or cooked if you prefer
3/4 cup soybeans, shelled and cooked
1 tablespoon fresh flat leaf parsley, chopped
1 tablespoon fresh dill, chopped
1 tablespoon green onion, chopped
1 medium tomatoes, diced
3/4 cup japanese cucumber, diced, or any other cucumber
1 lemon, juice of
1 - 2 tablespoon olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
salt & pepper

Nutritional information

462.1
Calories
147 g
Calories From Fat
16.4 g
Total Fat
2.2 g
Saturated Fat
0 mg
Cholesterol
278.8 mg
Sodium
60.5 g
Carbs
12.1 g
Dietary Fiber
4.4 g
Sugars
22.3 g
Protein
198g
Serving Size

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Quinoa & Fresh Vegetable Salad Recipe: A Nutritious Side Dish

Features:
    Cuisine:

    This is a simple recipe that is fresh and easy to make.

    • 42 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Vegetable & Quinoa Salad, This is a simple recipe that is fresh and easy to make , This is a simple recipe that is fresh and easy to make


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    Steps

    1
    Done

    Bring Stock to a Boil and Then Add Quinoa. Cover and Reduce Heat to Medium and Simmer For Approximately 12 Minutes or Until All Liquid Is Absorbed.

    2
    Done

    Meanwhile, Prepare All Other Vegetables and Herbs. I Prefer Raw Garbanzo Beans So I Purchase Dried Beans and Rehydrate Them in Water Overnight.

    3
    Done

    Once All the Liquid Has Been Absorbed by the Quinoa, Remove from Heat and Let Cool. Im Too Impatient So I Put It in the Fridge or Freezer For a Quicker Cool Down Time.

    4
    Done

    Once All Ingredients Are Sufficiently Chilled, Place in One Big Bowl, Sprinkle With the Lemon Juice, Seasonings and Olive Oil and Toss Until Well Coated.

    5
    Done

    Salad Can Be Served Chilled or at Room Temperature. Enjoy!

    Avatar Of Thomas Bryant

    Thomas Bryant

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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